Sweet Corn Cob Sandwiches

2015 Iowa State Fair
Teens 13-17 Division Winner
Clarissa Ridgway

For corn muffin mix:
½ C melted butter
2 eggs
½ tsp baking soda
1 C flour
1/3 C cream cheese
2 C Iowa Choice Harvest Golden Sweet Corn
½ cup sugar
1 C buttermilk
1 C cornmeal
½ tsp salt
1/3 C pepper jelly

Other ingredients:
Shortening to grease mini muffin pan

Supplies:
Corn cob baking pan

Instructions:

1. Preheat oven to 375 degrees
2. Liberally grease corn cob baking pan
3. Cut hotdogs into 1 inch pieces and set aside
4. Combine butter and sugar, add eggs, then buttermilk in a large bowl.  In a separate bowl, combine dry ingredients and add to the wet ingredients in two batches.  Stir in corn.
5. Bake for 8 – 12 minutes, then cool
6. When cool, spread cream cheese on one half of corn cob and spread pepper jelly on the other half.  7. Place together to form sandwiches

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